SOURDOUGH STARTER - DAY ELEVEN
- Apr 22, 2020
- 1 min read
Today we test to see if our starter is ready to make a loaf of bread.
Your ideal starter should be lovely and bubbly with a healthy fermented smell.
The leaven is
75gm strong flour
75gm water
55gm starter
Combine the water and the flour together. Add the starter.
Cover and leave on the bench for 12 hours.
Opmerkingen